Miso-Glazed Eggplant with Charred Corn

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Eggplant slices coated in a savory miso-honey glaze, roasted until tender, served atop smoky charred corn. This Japanese-American-inspired vegetarian recipe (gluten-free), ready in about 40 minutes, pairs eggplant, cubed, miso paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Japanese-American cuisine 250 cal/serving

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Ingredients

2 medium eggplant, cubed
2 tbsp miso paste
1 tbsp honey
1 tbsp lime juice
1 tbsp olive oil
1/2 tsp chipotle powder
1 cup corn kernels, fresh or frozen
1/2 tsp cumin
2 tbsp cilantro, chopped

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Instructions

Step 1: Preheat oven to 400°F (200°C). Place 2 cubed medium eggplant in a single layer on a baking sheet. Drizzle with 1 tbsp olive oil and 1/2 tsp chipotle powder, then roast for 25 minutes until tender and golden.
Step 2: While eggplant roasts, whisk together 2 tbsp miso paste, 1 tbsp honey, and 1 tbsp lime juice in a small bowl.
Step 3: After roasting, brush the eggplant with the miso mixture and return to oven for 5 minutes to glaze.
Step 4: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup corn kernels and 1/2 tsp cumin, cooking for 5 minutes until slightly charred.
Step 5: Serve glazed eggplant topped with charred corn, garnished with 2 tbsp fresh chopped cilantro.